Grandma Nardi’s Italian Easter Bread
Total TimePrep: 35 min. + rising Bake: 30 min. + cooling
Makes1 loaf (16 slices)
Very good! I do like to add orange zest to my dough. Mix it in the flour so it's distributed well. As for the egg decoration for reviewer ELISE - use RAW eggs. They will hard cook while baking with the bread. You can use hard boiled, however the white will be rubbery. Not to pleasant to eat. Another tip, I prepare this ready for the oven the night before so it can go right in the oven and served warm. If you bake the day before eating you will have to refridgerate the bread do to the eggs. I does dry out a bit.
How exactly do these eggs work? They cook for so long, being in the oven for 30 minutes after being boiled. They also are cooked with the shells on. Do you just discard the eggs, or do you eat them? The bread looks yummy, but I am very confused ??
I love this scaled down recipe that yields one loaf!! Tastes exactly like my Mom’s Easter bread, but is much easier to make
Nice recipe! My maiden name was Nardi-from Upper Michigan. Wonder if we are related? Had to try the recipe when I saw the name! (My mom is also "Grandma Nardi.) Thanks for submitting such a tasty recipe!